INGREDIENTS
FOR 2 PEOPLE
250 g Spaghettoni Grossi N° 220 Rummo
125 g butter
45 g anchovies
1 organic lemon, carefully rinsed
Mint
Salt
Pepper
DIRECTIONS
Starting with cold sauté pan, slowly melt the butter with the anchovies, two twists of lemon zest and some pepper on a very low flame.
Cook the Rummo Spaghettoni Grossi N° 220 in abundant salted boiling water. Meanwhile, peel the rest of the lemon zest leaving out the white part, then chop the zest thinly and set aside.
Drain the Spaghettoni Grossi N° 220 a couple of minutes before the cooking time on the pack and transfer them into the pan, gradually adding some cooking water to complete the cooking.
Plate and finish sprinkling some lemon zest, a few mint leaves and, if you wish, adding an extra anchovy. Bon appetit!